Blueberry Cobbler
A warm gooey filling with a fluffy batter. I find this to be the quickest and easiest cobbler-making method, so you’re welcome!
Ingredients
- 3 cups blueberries plus some for sprinkling (fresh or frozen)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ cup plant butter
- 1 cup granulated cane sugar plus some for sprinkling
- 1 can full-fat coconut milk room temp and shaken well
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350°F.
- Rinse the berries and drain them well. Transfer 3 cups to a 9" x 13" baking dish, or desired dish similar in size. Add the lemon zest and lemon juice. Toss to mix and spread into an even layer. Set aside.
- For the batter, cream together the butter and sugar, mixing with a fork. Add the coconut milk and vanilla extract and mix well. Add the flour, baking powder, and sea salt. Mix until just combined and pour over the blueberries hanging out in the baking dish. Sprinkle with additional blueberries and desired amount of sugar on top (see note!).
- Bake for 1 hour, depending on your oven, until the top is golden and crispy. Serve immediately as is or with vanilla ice cream or coconut whipped cream.
Notes
- For a beautiful presentation, I like to throw a few extra blueberries on top when there are 20 minutes left to cook. This way there are some that burst on top of the crust.
- For an even more crunchy topping, try sprinkling turbinado sugar over top before baking.
Nutrition
Calories: 414kcal | Carbohydrates: 70g | Protein: 5g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 345mg | Potassium: 238mg | Fiber: 3g | Sugar: 41g | Vitamin A: 40IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 4mg